Bake Outside the Box

Why not live on the edge and use this muffin mix to make bars, pound cake and cookies?

Lemon Poppy Seed Muffin

Refreshing natural lemon flavor paired with the crunchy, nutty goodness of poppy seeds. It’s a match made in heaven. Or in your own kitchen.

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Primary Prep, Ingredients & Nutritional Info

Start with: 1 Cup Water, 1 Egg.

  1. // Heat oven to 400°F. Lightly grease pan or line muffin pan with paper baking cups.
  2. // Stir together water, egg and muffin mix until moistened. Fold in poppy seeds (enclosed). Fill muffin cups 2/3 full. For loaf, spread batter into prepared loaf pan.
  3. // Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp all-purpose flour and an additional 2 tbsps water.

YieldTemperatureBake Time
24 Mini Muffins400°F12-14 minutes
12 Standard Muffins400°F16-18 minutes
8 ½ x4 ½ x 2 1/2–inch Loaf Pan350°F45-50 minutes

Nutrition

Nutrition Facts

Serving Size: 1/3 cup mix (40g) (amount for 1 muffin)

Servings Per Container: about 12

Amount Per ServingMix As Prepared*
Calories160170
Calories from Fat3035
% Daily Value***
Total Fat3.5g**5%6%
Saturated Far1.5g8%10%
Trans Fat0g
Cholesterol0mg0%5%
Sodium290mg12%12%
Total Carbohydrate31g10%10%
Dietary Fiber<1g3%3%
Sugars16g
Protein1g
Vitamin A0%0%
Vitamin C0%0%
Calcium2%2%
Iron6%6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), sugar, palm and soybean oil, poppy seeds, food starch-modified, leavening (baking soda, sodium aluminum phosphate), salt, dextrose, soy flour, citric acid, dried lemon peel, natural flavor, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake.

CONTAINS: Wheat and soy.

May contain eggs, milk and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

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    Add 3 tbsp finely minced crystallized ginger to batter. Bake as directed.

    Ginger

    Lemon Coconut Dream Muffins

    Add 1/2 cup flaked coconut to batter. Bake as directed.

    Coconut

    Sunshine Muffins

    Spoon prepped batter into muffin pan. Top each with 1 tsp orange marmalade. Press lightly into batter. Bake as directed.

    Orange marmalade

  • Glazed Lemon Poppyseed Cookies

    PRINT SHARE

    Prep 25 min Total Time 35 min Servings 24 cookies

    Ingredients

    Cookies:

    1 package Krusteaz Lemon Poppyseed Muffin Mix

    1 packet poppy seeds, divided, (enclosed)

    ½ cup (1 stick) unsalted butter, softened

    1 egg

    --------------------

    Glaze:

    ½ cup powdered sugar

    2 tablespoons milk

    1 tablespoon butter, melted

    1 tablespoon poppy seeds

    1/2 teaspoon vanilla

    1. //Preheat oven to 350°F. Lightly grease cookie sheet.
    2. //For Cookies: In medium bowl, stir together Krusteaz Lemon Poppyseed Muffin Mix, 1 tablespoon poppy seeds, butter and egg until well blended. Scoop rounded tablespoons dough and place 2 inches apart onto cookie sheet.
    3. //Bake 8-10 minutes.
    4. //For Glaze: In small bowl, stir together all glaze ingredients until smooth. Glaze top of cooled cookies.
  • Lemon Poppyseed Pound Cake

    PRINT SHARE

    Prep 10 min Total Time 1 hr 10 min Servings 1 loaf

    Ingredients

    POUND CAKE

    1 package Krusteaz Lemon Poppyseed Muffin Mix

    1 packet poppy seeds (enclosed)

    2/3 cup water

    1/3 cup butter or margarine, softened

    1 egg

    GLAZE

    1 1/2 cups powdered sugar

    2 tablespoons lemon juice

    1 1/2 teaspoons finely grated lemon zest

    1. //Preheat oven to 325°F. Lightly grease 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
    2. //Place all ingredients in medium bowl. Using an electric mixer, blend on low speed 30 seconds. Scrape bowl. Mix on medium speed 1 minute. Place batter in prepared pan.
    3. //Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool completely before cutting.
    4. //For the glaze, place powdered sugar, lemon juice and grated lemon zest in small bowl. Stir until smooth. Drizzle over pound cake. Garnish with additional lemon zest, if desired.

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